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Misal Pav is a mouthwatering and iconic street food dish hailing from the vibrant state of Maharashtra, India. It consists of "Misal," a spicy and flavorful mixture of sprouted legumes, lentils, and spices, topped with crunchy "farsan" (savoury snacks) and served with soft, buttered "pav" (bread rolls). This delectable combination of textures and tastes has captured the hearts of Maharashtrians and food enthusiasts alike, becoming an inseparable part of the state's culinary culture. Its popularity as a quintessential street food dish stems from the explosive blend of spices and the fulfilling experience it offers, making it a must-try delicacy for anyone visiting Maharashtra.
The origins of Misal Pav can be traced back to the 19th century in the vibrant city of Pune, Maharashtra. It is believed that Misal was initially a simple breakfast or snack for the labour class due to its nutritious and affordable nature. Over time, creative cooks and street vendors began adding a myriad of spices, sprouts, and toppings, elevating it to the spicy delight we know today.
An interesting anecdote suggests that Misal Pav was accidentally created when a cook in Pune's Mamledar Misal mixed leftover "usal" (a sprouted legume curry) with "pav" and served it to a customer. The delighted customer appreciated the accidental combination, and word spread like wildfire, making it a sensation on the streets of Pune. Since then, Misal Pav has evolved and spread across Maharashtra, becoming an integral part of its culinary heritage and cultural identity.
Regional Variations
1. Kolhapuri Misal: Hailing from the city of Kolhapur, this version is known for its fiery spiciness and the use of "tambda" (red) and "pandhra" (white) masalas. The key ingredients include "matki" (moth beans) and "batata bhaji" (spicy potato curry), served with extra spice on the side.
2. Puneri Misal: Originating in Pune, this milder variant focuses on the balance of flavours. It typically includes sprouted "matki" with a generous topping of "sev" (fried chickpea flour noodles), chopped onions, and a sprinkle of lime juice.
3. Nashik Misal: This version from Nashik features a drier consistency with less gravy. It incorporates "kala masala," a unique spice blend, and garnishes like "dahi" (yoghurt) and "poha" (flattened rice).
4. Nagpuri Misal: Hailing from Nagpur, it is known for its distinct "tarri," a spiced curry or broth poured over the Misal. It includes "farsan," like bhujiya," and is often served with "bhakri" (sorghum flatbread).
Each regional variation brings its own flair to the beloved Misal Pav, delighting taste buds with diverse textures and flavours across Maharashtra.
Accompaniments
Traditionally, Misal Pav is served with a range of delectable accompaniments that enhance its flavours and textures. The most essential accompaniment is "pav," soft and fluffy bread rolls used to scoop up the spicy Misal mixture. Alongside, a plate of "farsan," a mix of crunchy toppings like "sev" (fried chickpea flour noodles), "papdi" (crispy crackers), and "gathia" (fried savoury sticks), is served.
Sliced onions and lemon wedges are provided to add tanginess, while fresh coriander leaves impart a burst of freshness. Some eateries may also serve "curd" (yoghurt) and "tamarind chutney" on the side for a variety of flavours to complement the fiery Misal Pav experience.
Misal Pav stands as Maharashtra's spicy street food sensation, cherished by locals and visitors alike. Its rich history, regional variations, and explosion of flavours make it an iconic culinary delight that reflects the state's vibrant culture. As a symbol of unity, it brings people from diverse backgrounds together to savour its unique taste. To truly experience the essence of Maharashtra's street food culture, one must indulge in the aromatic blend of spices and textures and the sheer joy of relishing Misal Pav. Embark on this gastronomic adventure and savour the magic of Misal Pav today!
Recipe For Misal Pav
Video Credits: Chef Ranveer Brar/YouTube
Ingredients:
For Misal:
1 cup mixed sprouts (mung beans, moth beans, black chickpeas, etc.)
1 small onion, finely chopped
2 medium tomatoes, finely chopped
2-3 cloves of garlic, minced
1-inch ginger, grated
2-3 green chillies, finely chopped
1/4 cup grated coconut
1 tablespoon of oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
A pinch of asafoetida (hing)
1/2 teaspoon turmeric powder
1 tablespoon red chilli powder (adjust to taste)
1 tablespoon Misal masala (or use garam masala)
Salt to taste
Water as needed
For Kat (spicy gravy):
1 cup diced potatoes
2 tablespoons of oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
1/2 teaspoon turmeric powder
2 tablespoons red chilli powder (adjust to taste)
2 tablespoons Misal masala (or use garam masala)
Salt to taste
Water as needed
For Farsan (crunchy toppings):
1 cup mixed farsan (sev, papdi, gathia, etc.)
Other accompaniments:
6-8 Pav (bread rolls)
Chopped onions, coriander leaves, and lemon wedges for garnish
Instructions:
Preparing Misal:
Rinse the mixed sprouts thoroughly and soak them in water for at least 6–8 hours or overnight. Drain the water and let the sprouts sprout for another 6–8 hours.
Heat oil in a pan and add mustard seeds and cumin seeds. When they splutter, add asafoetida, minced garlic, grated ginger, and chopped green chillies. Sauté until the raw aroma disappears.
Add finely chopped onions and sauté until they turn golden brown.
Stir in the chopped tomatoes and cook until they become soft and mushy.
Add grated coconut, turmeric powder, red chilli powder, Misal masala, and salt. Mix well and cook for a few minutes.
Now, add the sprouted mixed sprouts to the masala mixture. Add water to cover the sprouts and let it simmer until the sprouts are cooked and the gravy thickens to the desired consistency.
Preparing Kat (spicy gravy):
Boil the diced potatoes until they are soft but not mushy.
Heat oil in a separate pan and add mustard seeds and cumin seeds. When they splutter, add asafoetida, turmeric powder, red chilli powder, Misal masala, and salt.
Add the boiled potatoes to the pan and mix well, coating them with the spice mixture. Cook for a few minutes until the potatoes are coated with the spices.
Assembling Misal Pav:
To serve, take a bowl and add a ladle of Misal to it. Top it with some Kat (spicy gravy).
Garnish with a generous amount of mixed farsan, chopped onions, and coriander leaves.
Serve hot with buttered Pav (bread rolls) and lemon wedges on the side.
Enjoy the delightful and spicy Misal Pav and savour the authentic flavours of Maharashtra's beloved street food!
