Misal Pav

Misal Pav
Misal Pav
Alternative names Misal
Type Curry and bread
Place of origin India
Region or state Maharashtra, Goa
Serving temperature Main dish, breakfast, lunch, dinner
Main ingredients Sprouts, mutter, chick peas and chile powder gravy
Variations Misal vada
Food energy
(per serving)
 550 cal kcal

Misal pav (Marathi)(मिसळपाव) is a popular dish from Maharashtra, India.[1] It consists of misal (a spicy curry usually made 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]

Misal Pav is a snack that is very easy to prepare and a hot favourite among most. The curry is made from mixed sprouts and lentils that are rich in proteins.[6] The spicy flavour of this dish fits well with the typical Indian Taste Buds. The spice content can be altered based on choice.[7]

History

Misal or"Misal Pav" from Maharashtra is known for its high spice content and is particularly known as .[lower-alpha 1] There are different versions of Misal Pav such as Kolhapuri Misal, Nashik's Misal, Khandeshi Misal, Nagpuri Misal and Puneri Misal, ; the first part indicating the regional-origin on the misal. Other types are Kalya Masalyachi Misal, Shev-misal, and Dahi (yoghurt) Misal.

Preparation

Misal is prepared in part with sprouted lentils[9] and has less water content and a watery, spicy "cut" or "bite". It has two parts, a thick curry of matki called "usal" which The watery gravy[4] is also called rassa.[10] 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] The Moth curry or Usal form is prepared using onion, ginger, garlic and other spices.[4][11]

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][12][13]

Variants

  • There is a variant called "upwaas misal" which can also be eaten in case a person is on a religious fast, typically ganesh chaturthi. It contains food items made from potato, sabudana, peanuts etc.
  • Mamledar Misal is in Thane City and is usually more spicy.
  • Nashik has become a destination for Misal Pav. This quintessential Maharashtrian breakfast has been un-doubtfully the most consumed breakfast dish in the Nashik city and hence to cater this hunger hundreds of Misal joints have spread across the city. [14][15]
  • In the Nashik region, misal is mostly served with a fried papad and yoghurt. In Nashik, misal is made with boiled sprouts that are topped with extremely fiery and spicy curry and served with Pav (Indian bread). It is garnished with sev,raw onion and coriander. The misal joits also provide extra curry,onions,curd and papad add-ons.
  • The most famous misal joints in Nashik city are Sadhana misal, Shyamsundar misal, Hotel Vihar, Bhamare missal,
  • The Kolhapuri version of misal is usually spicy and does not contain pohe and is served with thick slices of bread, not pav. Phadtare misal is famous in Kolhapur.
  • Dahi misal is also one of the widely eaten forms, where curd is added to balance the spicy taste.
  • Jain misal is another new variant in the misal industry, which does not contain any onion or garlic. Even the matki used is not sprouted, but just soaked. 'masti misal' in Pune is famous for its Jain misal.
  • Puneri Misal is another version which contains pohe. Misal Darbar, Katakirr, masti misal, Chulivarchi Misal (Karvenagar), Bedekar, Shri Krishna and Shree Upahar Gruh are amongst the more popular restaurants serving Misal in Pune [14][16]

See also

Notes

  1. ↑ "Kolhapuri misal is rather well flavored with chili; the misal includes rice flakes called poha also sabudana khichadi sometimes. This latter ingredient, reconstituted and quickly sautéed with chopped onion, mustard seeds,turmeric and green chilli is another breakfast ..."[8]

References

  1. ↑ "Top 6 Misal Pav joints in Mumbai". Free Press Journal. August 14, 2015. Retrieved May 24, 2016.
  2. 1 2 "Mumbai's Misal Pav Beats Dishes From Across The World. Crowned World's Tastiest Veg Snack!". indiatimes.com. June 5, 2015. Retrieved May 24, 2016.
  3. ↑ Doctor, Vikram (June 17, 2015). "The healthy snack that needs more attention: misal pav". Times Of India Blogs. Retrieved May 24, 2016.
  4. 1 2 3 "Misal Pav". NDTV Food. November 30, 2011. Retrieved May 24, 2016.
  5. 1 2 3 4 Hingle, R. (2015). Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook. Vegan Heritage Press, LLC. p. pt237. ISBN 978-1-941252-10-9. Retrieved May 25, 2016.
  6. ↑ Richa Hingle (2010). Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook. Vegan Heritage Press. p. 4. ISBN 978-1-941252-09-3. Retrieved 23 August 2018.
  7. ↑ LF Team. "Spicy Misal Pav". livingfoodz.com. Retrieved 23 August 2018.
  8. ↑ Brien, C.O. (2013). The Penguin Food Guide to India. Penguin Books Limited. p. pt339. ISBN 978-93-5118-575-8. Retrieved May 25, 2016.
  9. ↑ Goela, S. (2015). India on my Platter:. OM Books International. p. 107. ISBN 978-93-83202-04-1. Retrieved May 25, 2016.
  10. ↑ Gowardhan, M. (2015). Indian Kitchen: Secrets of Indian home cooking: Secrets of Indian home cooking. Hodder & Stoughton. p. pt91. ISBN 978-1-4447-9456-4. Retrieved May 25, 2016.
  11. ↑ "A preparation method for Misal Pav". TV Show. 2010-01-11. Retrieved 1 May 2015.
  12. ↑ "The world's tastiest vegetarian dish".
  13. ↑ "Food: Now, enjoy world's best Misal Pav in Ghatkopar". mid-day. August 26, 2015. Retrieved May 24, 2016.
  14. 1 2 "Peshwas and Puneri snacks". Cricinfo. Retrieved 2016-04-20.
  15. ↑ https://justnashik.com/2017/10/14/five-great-misal-pav-places-in-nashik-you-havent-heard-before/. Missing or empty |title= (help)
  16. ↑ "पुण्याला भेट देताय? मग इथली मिसळ नक्की चाखून या". Lokmat (in Marathi). 2017-10-12. Retrieved 2017-10-24.
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