|Place of origin||India|
|Region or state||Maharashtra|
|Serving temperature||Main dish, dinner, lunch|
|Main ingredients||Sprouts, mutter, chick peas and chilly powder gravy|
|550 cal kcal|
|Cookbook: Misal Pav Media: Misal Pav|
Misal pav (Marathi):मिसळपाव is a popular dish from Maharashtra,India . It consists of misal (a spicy curry usually made of sprouted moth beans) and pav (a type of Indian bread roll). The final dish is topped with potato-chiwda mix, "farsan" or "sev", onions, lemon and coriander (cilantro). It is usually served with bread toasted with butter and buttermilk or curd and papad.
Misal from Maharashta, West India known for its high spice content and is particularly known as Misal Pav. There are different version of Misal Pav such as Kolhapuri Misal, Nashik Misal, Puneri Misal, Khandeshi Misal and Nagpuri Misal; the first part indicating the origin on the misal. Other types are Kalya Masalachi Misal, Shev-misal, and Dahi (yoghurt) Misal.
It is made of a variety of sprouted lentils. Misal in its original form is prepared using onion, ginger, garlic and other spices. It has two parts, a thick curry of matki called "Ussal" which has less water content and a watery - spicy "cut" or "bite", the watery gravy is also called as rassa. Usually people mix these two according to their taste and requirement.
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