Misal Pav

Misal Pav

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

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".[lower-alpha 1] There are different version of Misal Pav such as Puneri Misal, Kolhapuri Misal, Nashik Misal, Khandeshi Misal and Nagpuri Misal; the first part indicating the origin on the misal. Other types are Kalya Masalyachi Misal, Shev-misal, and Dahi (yoghurt) Misal. In the recent years Nashik 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.[4][7] It has two parts, a thick curry of matki called "usal" 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]

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]

Versions

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 ..."[6]

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. ↑ 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.
  7. ↑ "A preparation method for Misal Pav". TV Show. 2010-01-11. Retrieved 1 May 2015.
  8. ↑ Goela, S. (2015). India on my Platter:. OM Books International. p. 107. ISBN 978-93-83202-04-1. Retrieved May 25, 2016.
  9. ↑ 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.
  10. ↑ The world's tastiest vegetarian dish
  11. ↑ "Food: Now, enjoy world's best Misal Pav in Ghatkopar". mid-day. August 26, 2015. Retrieved May 24, 2016.
  12. ↑ "Peshwas and Puneri snacks". Cricinfo. Retrieved 2016-04-20.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.