Misal Vs. Usal: What's The Difference Between The Traditional Maharashtrian Specialities?

Indian street cuisine is a bright and diverse culinary universe that displays the rich flavours and textures of the country's various regions. Street food is an important part of Indian cuisine, with its vibrant tastes, spices, and textures. Misal and usal are two of the many popular street food options, especially in Maharashtra and Gujarat's western areas. These two meals are not only delicious, but they also offer a one-of-a-kind culinary experience. Even though these meals appear to be the same at first glance, they are really different.

Read more: Everything About Nashik's Famous Misal; Easy Recipe To Try

Ingredients

Misal, a hot gravy made with onions, tomatoes, and a variety of spices, as well as sprouting moth or mung beans fried with spices.

Grated coconut is added to the spice mixture base of usal, which is created with a variety of legumes such as mung, moth, black-eyed peas, and horse gram. This lends the gravy a deep, nutty taste.

Gravy And Flavour

Misal is unique in that the hot curry is served separately from the sprouts and other accompaniments, allowing customers to customise their meals by changing the degree of heat and mixing it in various ways. The meal is known for its powerful flavour and heat.

In contrast to the misal, the consistency of the usal gravy can vary depending on geographical location or individual preferences, ranging from semi-gravy to somewhat dry. Furthermore, unlike misal, usal does not taste too hot.

Toppings And Variations

Misal is a popular breakfast or snack dish with a spicy flavour. It is garnished with chopped onions, coriander leaves, crispy sev or chiwda toppings, and a generous squeeze of lime. The misal may taste vary depending on the locale, due to regional types such as Puneri, Kolhapuri, and Nashik misals, each having its own distinct flavour.

The regular usal consists of sautéed onions and tomatoes for a mild sweetness and tangy flavour, whereas the misal is topped with raw onions and tomatoes. While the preparation process and legume of choice may have altered slightly, the fundamentals of creating usal have remained consistent, unlike misal, which varies significantly by location.

Nonetheless, they differ in terms of cooking methods, lentil or bean choices, and level of spiciness. These meals not only provide an enjoyable gourmet experience but also highlight Western India's distinct regional cuisines and rich culinary traditions.

Whether you like the quieter and warm fragrances of usal pav or the spicy and bold tastes of misal pav, both meals are a great way to enjoy yourself.