Misal- Pav

Misal-Pav is traditional Maharashtrian breakfast/brunch with different variations. Though it a great combination of different sprouted lentils ( Mattkee & Mong being a major ) mixed with Sev-Farsan, no single Misal recipe tastes always the same. It differs from hot spicy to very less spicy version depending on ranges of Masalas used. Misal is made with Kaala Masala, Gooda Masala, Lalmirchi Masala, Bramhani
Masala and Khada Masala. Each Masala gives a distinct colour, taste and aroma to the Misal. The Sev-Farsan used for the filling and decoration are varying according to the taste and availablity. Also there are varaitions in garnishing with onion, tomatoes, potatoes, green chillies and fried groundnuts. Hence whenever we visit any Misal joint in the city or outside, we enjoy 'the version' of Misal and do not compare them with each other.

Our favourite is Makhmalabad Misal. Typical sunday program is to climb Charmer leni in the early morning and then have a good heavy Misal-pav at Makhamalabad. Misal in Makhmalabad gaon near Nashik, is popular in no time for its less spicy taste and sufficient amount of Usal in it. They offer a plate full of sprouted Mattkee with a faint yellow sev, fried groundnuts and chopped onions with corainder. Seperate steel jar for 'Tarree' is provided. The amount of Tarree is offered in the plate depeding on the spicyness required. They offer you just Usal for kids. Special Misal comprises of fried Udid papad and a small bowl of curd.
We can see the Misal, kept boiling in large vessel and continuosly served to the people.The owners Mr & Mrs. Pingle along with their school going son serve the Nashikites with warm hospitality. There are merely five wooden tables in the small Gala accomodating six people on each table. If you are large in number, the Bhartiya sitting is lead to enjoy Misal pangat. The hotel serves only Misal, tea and coffee.