Misal pav: The origin story of this popular Maharashtrian snack  

If you are a Maharashtrian, we bet you have tasted a bowlful of mixed pulses, floating in a spicy curry, enjoyed with some freshly baked pav. Well, this is misal pav, a Maharashtrian delicacy and one of the most nutritious and protein-rich street snacks, consisting of sprouts cooked in a thick tomato and onion gravy.  

Misal pav consists of misal, a spicy curry usually made from moth beans and pav, a type of Indian bread. The final dish is topped with farsan (salty snacks) or onions, lemon and coriander. Its taste varies from mild spicy to extremely spicy. It is typically had for breakfast, as a midday snack, or as a one-dish meal. 

It is said that what ramen (a variety of noodles) is to Japanese, misal pav is to Maharashtrians! Misal has a flavour that ranges from moderate to quite spicy. But how did this seemingly regular dish originate and gain such popularity? Let’s find out. 

Where did it originate? 
This staple Maharashtrian snack is said to have originated from the boundary of Khandesh (a region in Central India) and Western Maharashtra, including present-day Nashik and Ahmednagar districts. Nashik has two popular eateries: Bhagvantrao, which has been in existence for the last 75 years and Kamla Vijay, that is over 100 years old. These restaurants, which have served misal pav for decades and have patrons swearing by the flavour of the misal served there, are testaments to the fact that misal originated in Nashik.  

The majority of the owners of such prominent establishments in Nashik served misal pav as food to daily wage labourers. Because daily wage employees needed to survive on a single meal till dinner, they used to carry their bhakri (Indian flat bread made from jowar or bajra). Since the tarri (spiced coating of oil) was always ample and the bhakri was insufficient, they began taking pav with them. Misal met its better half, pav here. They've been inseparable since then, culinary companions that can be truly said to be made for each other. 

Misal pav and its layers decoded 
Misal pav is made up of various layers. The first layer is made up of Matki or moth bean usal. Usal is a curry made using moth beans, dry peas, or even mung beans. The sprouted beans provide it the nutritional value. The second most important ingredient is a thin layer of potato bhaaji spread over the usal. The next layer is that of chivda, which is also thinly scattered over and the fourth one consists of onion, tomato, coriander, and thin sev. Tarri is the spicy gravy added to the dish to fill it up, which completes the misal and is the real show-stopper. Lastly, Misal pav is served with sliced bread or a small loaf of bread to add the carbs to the dish. This is what makes misal pav a complete, well-balanced and a super yummy meal!