Misal Pav

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Misal Pav
Kolhapuri Misal Pav.jpg
Misal Pav
Alternative names Misal
Type Curry
Place of origin India
Region or state Maharashtra
Serving temperature Main dish, dinner, lunch
Main ingredients Sprouts, mutter, chick peas and chilly 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. 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 Maharashtra, West India known for its high spice content and is particularly known as Misal Pav. The origin of misal goes back to Pune. 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.

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]


Misal Pav

It is made of a variety of sprouted lentils. Misal in its original form is prepared using onion, ginger, garlic and other spices.[2] 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.[3]