Sprouted moth beans in a thin red gravy, topped with farsan, onion and coriander, eaten with pav. It is a Maharashtrian dish rather than a Mumbai one — Kolhapur, Nashik and Puna each claim a version — but Dadar has made it a city breakfast.
The tarri, the layer of red oil on top, is where the heat lives. Good places serve it separately so you can add it yourself.
7places named
4things to know
2026snapshot year
6areas of the city
Where to eat it
Named places, with what each one is known for| Name | Where | What it is known for |
|---|---|---|
| Aaswad1980s | Gadkari Chowk, Dadar West | An award-winning misal and the reference point for the Dadar style. |
| Mamledar Misal1952 | Thane, and outlets in Mumbai | The Thane original; a sharper, thinner gravy. |
| Prakash Shakahari Upahar Kendra1980 | Gokhale Road, Dadar West | Misal alongside thalipeeth and sabudana; the full Maharashtrian breakfast. |
| Ladu Samrat | Lalbaug | Mutton and vegetarian misal; busiest during Ganpati. |
| Vinay Health Home1940s | Charni Road, Girgaon | The South Mumbai version, milder than Dadar. |
| Shree Krishna Boarding | Dadar | Old-style Maharashtrian room, unlimited. |
| Tushar Misal | Dadar and Vile Parle | Kolhapuri-style, hotter than the Dadar norm. |
Worth knowing
- Ask whether the tarri comes separately — it usually should.
- Kolhapuri misal is significantly hotter than the Dadar or Puneri versions.
- It is a breakfast dish. Most of the good places stop serving it by mid-afternoon.
- Dahi on the side is normal and is not cheating.
The other dishes
Vada PavPav BhajiMisal PavBhel PuriPani PuriSev PuriBombay SandwichFrankieMohammed Ali Road KebabsParsi DhansakBerry PulaoSali BotiAkuriIrani Chai and Bun MaskaKeema PavBheja FryMumbai BiryaniKoli Fish CurryBombil FryPrawn KoliwadaMalvani CuisineSol KadhiFalooda and KulfiBatata Vada and Farsan
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