Maharashtrian mornings: 5 must-try breakfast ideas
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Maharashtrian cuisine has a lot to offer when it comes to delicious and nutritious breakfast options. These dishes are known for their unique flavors and use of local ingredients, making them the perfect way to kickstart your day. From savory to sweet, these breakfasts are a balanced meal that can keep you energized throughout the morning. Here are five popular Maharashtrian breakfasts you can try.
Poha
Poha: A light and flavorful dish
Poha is a popular breakfast dish made from flattened rice, lightly fried with onions, mustard seeds, turmeric, and green chilies. It is often garnished with fresh coriander leaves and lemon juice for added flavor. Not only is this dish easy to prepare, but it is also light on the stomach. It makes an ideal choice for those craving a quick yet satisfying meal in the morning.
Misal pav
Misal pav: A spicy delight
Misal pav is a spicy curry made from sprouted lentils (green gram) topped with farsan or sev and served with pav (bread rolls). The curry is prepared using onions, tomatoes, ginger-garlic paste and several spices to get its distinctive taste. This dish is best for people who love bold flavors in their breakfast and can also be made spicier, as per taste.
Sabudana khichdi
Sabudana khichdi: A fasting favorite
Sabudana khichdi is prepared with tapioca pearls, cooked with peanuts, potatoes, cumin seeds, and green chilies. Traditionally, it's eaten on fasts but has turned into an all-time favorite breakfast option due to its delicious taste and texture. Roasted peanuts bring in the much-needed crunchiness, while also adding to the nutrition of this dish.
Thalipeeth
Thalipeeth: A nutritious flatbread
Thalipeeth is a multigrain flatbread prepared using flours of wheat, rice, chickpea (besan), millet (bajra), or sorghum (jowar). Combined with spices such as coriander powder and cumin seeds and chopped onions/vegetables, if preferred, this flatbread gives you both nutrition and taste when served with yogurt or pickle.
Upma
Upma: A South Indian influence
Upma has made its way into Maharashtrian breakfasts, despite being a South Indian by origin. And why not? It's the simplicity yet fulfilling nature of the dish when prepared with semolina (rava) cooked along with vegetables like carrots, peas, beans etc., seasoned with mustard seeds, curry leaves, urad dal, chana dal, which gives birth to an aromatic experience with every bite taken!