Alternative names Misal Place of origin India Region or state Maharashtra, Goa | Type Curry Variations Misal vada | |
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Serving temperature Main dish, dinner, lunch Main ingredients Sprouts, mutter, chick peas and chile powder gravy Similar Misal, Usal, Vada pav, Pav bhaji, Sabudana vada | ||
misal pav by madhurasrecipe
Misal pav (Marathi)(मिसळपाव) is a popular dish from Maharashtra, India. It consists of misal (a spicy curry usually made of sprouted moth beans) and pav (a type of Indian bread roll). The final dish is topped with potato-chiwda mix, "farsan" or "sev", onions, lemon and coriander (cilantro). It is usually served with bread or rolls toasted with butter and buttermilk or curd and papad. It is served as a breakfast dish, as a snack and also as a full meal.
Contents
- misal pav by madhurasrecipe
- Misal pav full recipe authentic maharashtrian style
- History
- Preparation
- Recognition
- Versions
- References
Misal pav full recipe authentic maharashtrian style
History
Misal from Maharashtra, West India known for its high spice content and is particularly known as "Misal Pav". There are different version of Misal Pav such as Kolhapuri Misal, Nashik Misal, Puneri Misal, Khandeshi Misal and Nagpuri Misal; the first part indicating the origin on the misal. Other types are Kalya Masalachi Misal, Shev-misal, and Dahi (yoghurt) Misal.In the recent year Nasik has emerged as Misal Capital where maximum varieties of Misal are available.
Preparation
Misal in its original form is prepared using onion, ginger, garlic and other spices. It has two parts, a thick curry of matki called "ussal" which is prepared in part with sprouted lentils and has less water content and a watery, spicy "cut" or "bite". The watery gravy is also called rassa. Usually people mix these two according to their taste and requirement. When moth beans are unavailable, it is sometimes prepared using mung beans. It may be garnished with Indian snack noodles.
Recognition
In 2015, the Misal Pav served at Dadar's Aaswad restaurant was named the world's tastiest vegetarian dish at the FoodieHub Awards in London.
Versions
