11 Maharashtrian Cuisine Specialties to Try Now

2. Misal Pav

Misal pav is a layered, spicy street-food bowl from western Maharashtra that’s become a crowd favorite. The base is an usal — a curry made with sprouted moth beans or other lentils — simmered with onions, tomatoes, and a bold spice mix. On top comes a crunchy farsan or sev, plus chopped onions, coriander, and a squeeze of lemon. It’s served with soft pav rolls for scooping. In Kolhapur versions the heat is unapologetic; Mumbai versions sometimes tone it down for wider audiences. For home cooks in North America, use sprouted lentils from health-food stores or canned legumes, and add store-bought farsan where fresh is hard to find. If you want to moderate the spice, reserve some of the usal before adding the hot masala and blend the two when serving. Misal pav shines as a social dish — bring it out for a casual weekend brunch or a potluck where guests can assemble their own bowls.