India, June 17 -- Misal pav needs not introduction, and this Maharashtrian staple has found fans across the world as TasteAtlas ranked it 18 on their list of 'Top 50 Best Breakfasts'. This dish has four components - the usal, which is the vegetable base made with sprouted matki, moong or chana; the tarri or a spicy oil-based gravy, the soft, buttery pav that's enjoyed with several dishes in Maharashtra, and the farsan. Misal is served with chopped onions, lemon wedge and garnish of coriander. Chef Reetu Uday Kugaji says, "This Maharashtrian delicacy is not just a street food, but an emotion. It can be eaten as a quick snack or as a fulfilling lunch or dinner. Misal is enjoyed piping hot with the rassa, the liquidy that is literally served in buckets." This humble dish finds its roots in rural Maharashtra, and is a simple but protein-rich meal made from sprouted matki, and easily available ingredients like onions, chilies, and basic spices. "Misal embodies the spirit of community and is often served during festive mornings or family gatherings," says Chef Pradeep Rao, Executive Chef, Conrad Pune. It has a "complex layers of spice that mirrors the diverse lifestyle of the region and is loved by locals and visitors, alike."...