Misal pav (Marathi: मिसळपाव) is a dish from theIndian state ofMaharashtra. It consists of a vegetable curry, mostly made frommoth beans, locally known asmisal, and pav, which is a type of Indianbread roll.[1][2] The final dish is topped withfarsan orsev, onions, lemon and coriander (cilantro).[3] It is usually served hot with bread or rolls[4] toasted with butter and buttermilk ordahi andpapad. Misal pav is served as a breakfast dish, as a snack and also as a full meal.
Misal pav fromKolhapur is known for its high spice content and unique taste.[a] There are different versions of misal pav such asPune misal, Khandeshi misal,Nashik misal andAhmednagar misal. Other types are kalya masalyachi misal, shev misal, anddahi (yoghurt) misal.
Misal is prepared in part with sproutedlentils[6] and has less water content and a watery, spicy "kat" (pronounced "cut"). It has two parts, a thick curry of matki, calledusal, and watery gravy,[3] also calledrassa.[7] Usually people mix these two according to their taste and requirement. When moth beans are unavailable, it is sometimes prepared usingmung beans.[4] It may be garnished with Indian snack noodles.[4] The moth curry orusal form is prepared using onion, ginger, garlic and other spices.[3]
The Nashik version ofmisal is usually spicy and served with pav, curd, papad, chopped coriander and onion. Several misal joints are popular in the city
Puneri misal is another version which containspohe. There are a number of restaurants in the city that are popular for their misal.[10]
Many renowned restaurants in Maharashtra have been serving Misal for decades, including Jogeshwari Misal,[11] Katakir Misal, Mamledar Misal, Bedekar Misal, and Thorat's Barbeque Misal among others.
^"Nashik 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 ..."[5]
