It's a traditional curry from Kolhapur (Maharashtra) which is also very famous for its ''Kolhapuri Masala''. If the curry isn't layered with a blood-red chilli powder and oil tempering, then it ain't done!!
I remember, on our every trip to Kolhapur, there is a small kiosk called ''Fadtare Misal'' which serves THE best and THE spiciest misal pav there, and we would always always go there for breakfast, eat like hogs and suffer from indigestion and acidity for the next 2 days! That's what I mean by, you can't stop eating it even once you are full!
A very very simple, and an amazingly delicious invention. Got this recipe from my aunt, who, no one can beat at, in making this dish.
My husband is a gujju, and for someone who is used to eating all his vegetables with at least 1 tablespoon of sugar, for him this dish is like a quick trip to hell and back! But he too relishes it completely, without fearing the consequences. I still have to get him to have this without adding any sugar to it!
Hope you like it as much as we love it.