Misal Pav
Misal Pav
|
|
| Origin | |
|---|---|
| Alternative name(s) | Misal |
| Place of origin | India |
| Region or state | Maharashtra |
| Details | |
| Type | Curry |
| Serving temperature | Main dish, dinner, lunch |
| Main ingredient(s) | Sprouts, mutter, chick peas and chile powder gravy |
| Variations | Misal vada |
| Approximate calories per serving |
550 cal |
Misal pav (Marathi)(मिसळपाव) is a popular dish from Maharashtra, India.[1] It consists of misal (a spicy curry usually made of sprouted moth beans) and pav (a type of Indian bread roll).[2][3] The final dish is topped with potato-chiwda mix, "farsan" or "sev", onions, lemon and coriander (cilantro).[4] It is usually served with bread or rolls[5] 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.[5]
History
Misal from Maharashtra, West India known for its high spice content and is particularly known as "Misal Pav". The origin of misal goes back to Pune.[lower-alpha 1] 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.
Preparation
Misal in its original form is prepared using onion, ginger, garlic and other spices.[4][7] It has two parts, a thick curry of matki called "ussal" which is prepared in part with sprouted lentils[8] and has less water content and a watery, spicy "cut" or "bite". The watery gravy[4] is also called rassa.[9] Usually people mix these two according to their taste and requirement. When moth beans are unavailable, it is sometimes prepared using mung beans.[5] It may be garnished with Indian snack noodles.[5]
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Misal Pav
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Close-up view of Misal Pav
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Misal Pav topped with Indian snack noodles
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Misal Pav
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.[2][10][11]
See also
Notes
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