Misal grabs 18th spot in TasteAtlas' ‘50 Best Breakfasts' list; how this humble Maharashtrian dish became a symbol of pride
'These are the best breakfasts of the world!' the caption mentions. While Turkey's Kahvaltı secured the top position, followed by Serbia's Komplet Lepinja, the recognition of Misal, chole bhature, and paratha reflects how deeply comforting and culturally significant Indian breakfasts are.
Misal, a fiery and flavourful curry made with sprouted moth beans, topped with farsan and chopped onions, is often served with pav and a slice of lemon. Originally from Maharashtra, this dish is known for its spicy, tangy punch and regional variations. Its roots go beyond taste — it's a reflection of humble ingredients transformed into a hearty, energising start to the day.
Alok Singh, expert on food history and science at Diga Organics, tells indianexpress.com, 'Misal's popularity stems from its deep roots in Maharashtrian working-class culture. It originated as a nourishing, protein-rich breakfast that provided lasting energy to labourers and farmers, especially in rural regions like Kolhapur. The combination of sprouted legumes, spicy gravy, farsan, and pav made it affordable and sustaining. Over time, misal evolved into a cultural staple, served in homes, canteens, and street stalls across the state.'
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Its popularity is also linked to how it combines Maharashtra's love for spice, layered textures, and community-style eating. Even today, he says that a plate of misal is 'more than food; it's a symbol of regional pride, heritage, and hospitality.'
The two most common variations are Kolhapuri and Puneri. Singh mentions that Kolhapuri misal is known for its fiery spice levels and robust flavour profile, reflecting the bold culinary traditions of southern Maharashtra. Puneri misal, on the other hand, is milder, slightly sweet, and often garnished with yoghurt, mirroring Pune's more subdued and refined palate.
'These variations reflect not just regional taste preferences but also each region's lifestyle, climate, and food philosophies. For instance, hotter regions often lean into spicier foods, while urban centers like Pune adapt traditional recipes with modern moderation. This diversity within a single dish like Misal showcases Maharashtra's rich culinary pluralism and its ability to localise flavour without compromising identity,' he informs.
Preserving traditional cooking methods and ingredients is vital, not just for culinary heritage, but also for public health. Singh explains, 'The original Misal recipe uses sprouted moth beans, which are high in plant-based protein, fibre, and micronutrients. The preparation involves slow cooking, use of homemade spices, and minimal processing, all of which contribute to better nutrition.'
He adds that as Indian breakfasts like Misal receive global attention, there's a risk of commercial versions diluting their nutritional value in favor of convenience. Preserving authenticity ensures that these dishes remain wholesome and rooted in local food wisdom. It also supports regional farmers and small-scale spice producers who form the backbone of India's food ecosystem.
'In a time where highly processed foods are linked to metabolic disorders, going back to our roots, literally and figuratively, could be one of the best health decisions we make as a society,' says the expert.
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