imported>Serols m Reverted edits by 90.228.245.137 (talk) (HG) (3.4.10) |
m brief enhance section per standard format further and updated info |
||
| Line 1: | Line 1: | ||
{{Short description| | {{Short description|Curry based savory dish from Maharashtra, India}} | ||
{{Infobox | {{Infobox food | ||
| name = Misal pav | | name = Misal pav | ||
| image = Kolhapuri Misal Pav.jpg | | image = Kolhapuri Misal Pav.jpg | ||
| Line 7: | Line 7: | ||
| alternate_name = Misal | | alternate_name = Misal | ||
| country = [[India]] | | country = [[India]] | ||
| region = [[Maharashtra]] | | region = [[Pune]], [[Nashik]], [[Kolhapur]], [[Maharashtra]] | ||
| national_cuisine = [[Indian cuisine|Indian]] | |||
| creator = | | creator = | ||
| course = | | course = | ||
| type = [[Curry]] and bread | | type = [[Curry]] and bread | ||
| served = | | served = Hot | ||
| main_ingredient = Sprouts, | | main_ingredient = Sprouts, peas, bean sprouts, chick peas and chilli powder gravy | ||
| variations = Misal vada | | variations = Misal vada | ||
| calories = | | calories = 289 cal | ||
| other = | | other = | ||
|no_recipes=}} | |no_recipes=}} | ||
'''Misal pav''' ([[Marathi language|Marathi]]: मिसळपाव) is a | '''Misal pav''' ([[Marathi language|Marathi]]: मिसळपाव) is a dish from the [[Indian state]] of [[Maharashtra]]. It consists of a vegetable curry, mostly made from [[Vigna aconitifolia|moth beans]], locally known as [[misal]], and pav, which is a type of Indian [[bread roll]].<ref name="indiatimes.com 2015" /><ref name="Doctor 2015" /> The final dish is topped with ''[[farsan (food)|farsan]]'' or ''[[sev (food)|sev]]'', onions, lemon and coriander (cilantro).<ref name="NDTV 2011" /> It is usually served hot with bread or rolls<ref name="Hingle 2015" /> toasted with butter and buttermilk or [[Curd (India)|''dahi'']] and ''[[papad]]''. Misal pav is served as a breakfast dish, as a snack and also as a full meal. | ||
==Misal regional varieties== | ==Misal regional varieties== | ||
Misal pav from | Misal pav from [[Kolhapur]] is known for its high spice content and unique taste.{{efn|"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 ..."<ref name="Brien 2013"/>}} There are different versions of misal pav such as [[Pune]] misal, Khandeshi misal, [[Nashik]] misal and [[Ahmednagar]] misal. Other types are kalya masalyachi misal, shev misal, and [[Yogurt|dahi]] (yoghurt) misal. | ||
==Preparation== | ==Preparation== | ||
Misal is prepared in part with sprouted [[lentil]]s<ref name="Goela 2015"/> and has less water content and a watery, spicy " | Misal is prepared in part with sprouted [[lentil]]s<ref name="Goela 2015"/> and has less water content and a watery, spicy "kat" (pronounced "cut"). It has two parts, a thick curry of matki, called ''[[usal]]'', and watery gravy,<ref name="NDTV 2011"/> also called ''rassa''.<ref name="Gowardhan 2015"/> Usually people mix these two according to their taste and requirement. When moth beans are unavailable, it is sometimes prepared using [[mung bean]]s.<ref name="Hingle 2015"/> It may be garnished with Indian snack noodles.<ref name="Hingle 2015"/> The moth curry or ''usal'' form is prepared using onion, ginger, garlic and other spices.<ref name="NDTV 2011"/> | ||
<gallery class="center | <gallery class="center" widths="220px" heights="160px"> | ||
File:Misal Pav2.JPG|Misal pav | File:Misal Pav2.JPG|Misal pav | ||
File:MAHARASHTRIAN CUISINES 01.jpg|Close-up view of misal pav | File:MAHARASHTRIAN CUISINES 01.jpg|Close-up view of misal pav | ||
File:Maharashtra's Misal Pav.jpg|Misal pav topped with Indian snack | File:Maharashtra's Misal Pav.jpg|Misal pav topped with Indian snack ''[[farsan (food)|farsan]]'' or ''[[sev (food)|sev]]'' | ||
File:Misal Pav.jpg|Misal bread (Kolhapuri misal) | File:Misal Pav.jpg|Misal bread (Kolhapuri misal) | ||
</gallery> | </gallery> | ||
| Line 40: | Line 39: | ||
== Variants == | == Variants == | ||
* The Nashik version of ''misal'' is usually spicy and served with pav, curd, chopped coriander and onion. | * The Nashik version of ''misal'' 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 contains ''pohe''. There are a number of restaurants in the city that are popular for their misal.<ref>{{Cite news|url=http://www.lokmat.com/jarahatke/visit-pune-then-tastes-exactly-mixture|title=पुण्याला भेट देताय? मग इथली मिसळ नक्की चाखून या.|date=2017-10-12|work=Lokmat|access-date=2017-10-24|language=mr}}</ref> | * [[Puneri misal]] is another version which contains ''pohe''. There are a number of restaurants in the city that are popular for their misal. While most Misal variants are at a spicier side, Puneri Misal often has a sweet to tangy taste.<ref>{{Cite news|url=http://www.lokmat.com/jarahatke/visit-pune-then-tastes-exactly-mixture|title=पुण्याला भेट देताय? मग इथली मिसळ नक्की चाखून या.|date=2017-10-12|work=Lokmat|access-date=2017-10-24|language=mr}}</ref> | ||
* Many renowned restaurants in Maharashtra have been serving Misal for decades, including Jogeshwari Misal,<ref>{{Cite web |last=Misal|first=Jogeshwari |title=Jogeshwari Misal - Franchise Opportunity in India! |url=https://jogeshwarimisal.com/ |access-date=2024-08-12 |website=Jogeshwari Misal - Franchise Opportunity in India! |language=en-US}}</ref> Katakir Misal, Mamledar Misal, Bedekar Misal, and Thorat's Barbeque Misal among others. | |||
==See also== | ==See also== | ||
| Line 58: | Line 58: | ||
<ref name="Gowardhan 2015">{{cite book | last=Gowardhan | first=M. | title=Indian Kitchen: Secrets of Indian home cooking: Secrets of Indian home cooking | publisher=Hodder & Stoughton | year=2015 | isbn=978-1-4447-9456-4 | url=https://books.google.com/books?id=lgu0BAAAQBAJ&pg=PT91 | access-date=May 25, 2016 | page=pt91}}</ref> | <ref name="Gowardhan 2015">{{cite book | last=Gowardhan | first=M. | title=Indian Kitchen: Secrets of Indian home cooking: Secrets of Indian home cooking | publisher=Hodder & Stoughton | year=2015 | isbn=978-1-4447-9456-4 | url=https://books.google.com/books?id=lgu0BAAAQBAJ&pg=PT91 | access-date=May 25, 2016 | page=pt91}}</ref> | ||
<ref name="Goela 2015">{{cite book | last=Goela | first=S. | title=India on my Platter | publisher=OM Books International | year=2015 | isbn=978-93-83202-04-1 | url=https://books.google.com/books?id=hdoyCwAAQBAJ&pg=PT107 | access-date=May 25, 2016 | page=107}}</ref> | <ref name="Goela 2015">{{cite book | last=Goela | first=S. | title=India on my Platter | publisher=OM Books International | year=2015 | isbn=978-93-83202-04-1 | url=https://books.google.com/books?id=hdoyCwAAQBAJ&pg=PT107 | access-date=May 25, 2016 | page=107}}</ref> | ||
<ref name="Hingle 2015">{{cite book | | <ref name="Hingle 2015">{{cite book | author=[[Richa Hingle]]| title=Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook | publisher=Vegan Heritage Press, LLC | year=2015 | isbn=978-1-941252-10-9 | url=https://books.google.com/books?id=LCUCBQAAQBAJ&pg=PT237 | access-date=May 25, 2016 | page=pt237}}</ref> | ||
}} | }} | ||
{{commons category}} | |||
{{ | |||
{{Indian dishes}} | {{Indian dishes}} | ||
[[Category:Indian cuisine]] | |||
[[Category:Indian curries]] | [[Category:Indian curries]] | ||
[[Category:Indian fast food]] | [[Category:Indian fast food]] | ||
[[Category:Maharashtrian cuisine]] | [[Category:Maharashtrian cuisine]] | ||
Latest revision as of 20:41, 26 February 2026
 A plate of misal pav | |
| Alternative names | Misal |
|---|---|
| Type | Curry and bread |
| Place of origin | India |
| Region or state | Pune, Nashik, Kolhapur, Maharashtra |
| Associated national cuisine | Indian |
| Serving temperature | Hot |
| Main ingredients | Sprouts, peas, bean sprouts, chick peas and chilli powder gravy |
| Variations | Misal vada |
| 289 cal kcal | |
Misal pav (Marathi: मिसळपाव) is a dish from the Indian state of Maharashtra. It consists of a vegetable curry, mostly made from moth beans, locally known as misal, and pav, which is a type of Indian bread roll.[1][2] The final dish is topped with farsan or sev, onions, lemon and coriander (cilantro).[3] It is usually served hot with bread or rolls[4] toasted with butter and buttermilk or dahi and papad. Misal pav is served as a breakfast dish, as a snack and also as a full meal.
Misal regional varieties[edit | edit source]
Misal pav from Kolhapur is known for its high spice content and unique taste.[lower-alpha 1] There are different versions of misal pav such as Pune misal, Khandeshi misal, Nashik misal and Ahmednagar misal. Other types are kalya masalyachi misal, shev misal, and dahi (yoghurt) misal.
Preparation[edit | edit source]
Misal is prepared in part with sprouted lentils[6] and has less water content and a watery, spicy "kat" (pronounced "cut"). It has two parts, a thick curry of matki, called usal, and watery gravy,[3] also called rassa.[7] Usually people mix these two according to their taste and requirement. When moth beans are unavailable, it is sometimes prepared using mung beans.[4] It may be garnished with Indian snack noodles.[4] The moth curry or usal form is prepared using onion, ginger, garlic and other spices.[3]
-
Misal pav -
Close-up view of misal pav -
-
Misal bread (Kolhapuri misal)
Recognition[edit | edit source]
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.[1][8][9]
Variants[edit | edit source]
- The Nashik version of misal 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 contains pohe. There are a number of restaurants in the city that are popular for their misal. While most Misal variants are at a spicier side, Puneri Misal often has a sweet to tangy taste.[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.
See also[edit | edit source]
Notes[edit | edit source]
References[edit | edit source]
- ↑ 1.0 1.1 "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.
- ↑ Doctor, Vikram (June 17, 2015). "The healthy snack that needs more attention: misal pav". Times Of India Blogs. Retrieved May 24, 2016.
- ↑ 3.0 3.1 3.2 "Misal Pav". NDTV Food. November 30, 2011. Retrieved May 24, 2016.
- ↑ 4.0 4.1 4.2 Richa Hingle (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.
- ↑ 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.
- ↑ Goela, S. (2015). India on my Platter. OM Books International. p. 107. ISBN 978-93-83202-04-1. Retrieved May 25, 2016.
- ↑ 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.
- ↑ "The world's tastiest vegetarian dish".
- ↑ "Food: Now, enjoy world's best Misal Pav in Ghatkopar". mid-day. August 26, 2015. Retrieved May 24, 2016.
- ↑ "पुण्याला भेट देताय? मग इथली मिसळ नक्की चाखून या". Lokmat (in मराठी). 2017-10-12. Retrieved 2017-10-24.
- ↑ Misal, Jogeshwari. "Jogeshwari Misal - Franchise Opportunity in India!". Jogeshwari Misal - Franchise Opportunity in India!. Retrieved 2024-08-12.
