Misal Pav is a recipe that’s synonymous with different regions of Maharashtra. There’s a version for every region- be it Puneri, Kolhapuri, Nashik. Misal has two types – the thick spicy sprouted mixture, called Ussal and the watery gravy, called Rassa. The gravy is either Laal Rassa (Red Gravy), Kala Rassa (Black Gravy) or Hirwa Rassa (Green Gravy). Tari is a spicy red oil that makes the dish look devouringly mouth watering. All Misal are relished with pav, buttered or plain.

Puneri Misal: This delicacy is made with ussal in a not-so-spicy red tari/kat/rasa. It’s generously topped with diced potato and sev-chiwda with a side of chopped coriander and onion to go with it. This Misal has both, sweet and tangy notes, making it less spicy than it’s other counterparts.

Nashik Misal: Made with Matki sprouts, this Misal comes in a black tari/kat/rasa. It’s a spicy curry topped with farsan or sev, onion, lemon and coriander. The black gravy is high on black pepper. Fried papad and yoghurt are two accompaniments that set apart other Misals from the Nashik one. From the north-western region of Maharashtra, this
misal is a hot and spicy affair with a kaala rassa made with dried coconut, onion, garam masala and coriander powder. The kaala or black masala is omnipresent across the Khandeshi cuisine, making it one of the spiciest cuisines in Maharashtra.

Kolhapuri Misal: Kanda-Lasun Masala (Onion-Garlic) is the game- changing ingredient used in Kolhapur to make this deliciously spicy curry. No other Misal’s use this masala. As for toppings, finely diced onions and farsan are most loved while instead of pav,
bread is preferred.

Green Misal : As the Name Conveys Green Its Green In Colour, a Combination of Palak, Corriander and a Taste Of Pudina To it,this misal is perfect for Diet Lovers giving a palak and pudina flavor adds up a healthy Rassa Amonsgt All. Misal pav from "Pune" is known for its high spice content & Unique taste. There are different versions of Misal Pav such as Kolhapuri misal, Khandeshi misal, and Nashik misal the first part indicates the regional origin. Other types are kalya masalyachi
misal, shev misal, and dahi (yoghurt) misal.