Misal (Marathi:मिसळ, meaning "mixture"), is a delicacy in the western Indian state of Maharashtra. The dish is eaten for breakfast or as a midday snack or meal, often as part of misal pav. It remains a very popular snack since it is easy to make, is relatively cheap and has good nutritional value. The taste of misal ranges from mildly to extremely spicy. Misal is also a popular street food.
The dish originates from the area of Desh, Maharashtra.
The ingredients of misal vary widely, and consist of a combination of the following:
- Usal, a curry made from matki (moth bean) or watane (dried pea)
- Tarry/kat/sample, a spicy gravy
- Batata Bhaji (boiled, diced potatoes, spiced with turmeric, chilies, ginger & mustard)
- Curd called dahi in Marathi (optional)
- Chivda (jaad poha chivda)
- Farsan (not required if Chivda is used)
- Garnish of onions, tomatoes, coriander, Lemon wedge
- Pav (Slice or Laadi)
The ingredients are arranged in multiple tier fashion and served.
- The first ingredient to be served is matki or moth bean usal. Usal is sprouted beans cooked with tomatoes and onions. The nutritional value comes from the sprouted beans.
- The second later is Batata bhaaji spread thin over the usal
- The third layer is Chivda also spread thin over the Batata Bhaaji.
- The fourth layer is a mixture of Onions, tomatoes, coriander and bthin Sev.
- Tarri or Kat is added to fill up the bowl (more Tarri is served in a separate bowl)
- Misal is served with sliced bread or a small loaf, in the dish misal-paw. The main part of the misal is the spicy curry, called tarry, kat.
- The Kolhapuri version of misal does not contains pohe. Phadtare misal is famous in Kolhapur.
- Mamledar Misal in Thane City and is usually more spicy.
- Puneri Misal is another version. Katakir, Chulivarchi Misal (Karvenagar), Bedekar, Shri Krishna and Shree Upahar Gruh are amongst the more popular restaurants serving Puneri Misal.
- Dahi misal is also one of the widely eaten forms, where curd is added to enhance the taste.
- "Peshwas and Puneri snacks". Cricinfo. Retrieved 2016-04-20.