Misal Pav
● IndiaMisal pav originated in Maharashtra, with Pune and Kolhapur both claiming its invention. The word misal means mixture — the dish combines moth bean sprouts cooked in a spicy tarri (coconut and tomato gravy) with toppings of farsan (fried snacks), onion, and lemon. It became the emblematic Marathi breakfast.
Misal pav is the fiercest debate in Maharashtra street food: every town, every neighbourhood, every misal shop claims the definitive recipe. Kolhapuri misal is famous for being incandescently spicy. Pune misal is milder. Nashik misal has its own character. The dish has inspired a competitive culture of fire-eating that borders on dangerous.
Sprout moth beans for 2 days. Cook in a base of onion, tomato, coconut, and misal masala (coriander, cumin, chilli, goda masala) until soft and spicy. Serve in a bowl topped with farsan, diced raw onion, lemon, and fresh coriander. Accompany with 2 buttered pav buns, a small bowl of extra tarri for the heat-seekers, and a glass of buttermilk to survive.