Misal Pav from Maharashtra
There's nothing quite like a fiery bowl of Misal Pav to combat the gloom of a rainy day. This quintessential Maharashtrian breakfast is a complex and flavourful dish, perfect for those who enjoy a spicy start. The 'misal' is a curry made from sprouted
moth beans (matki), which is both nutritious and hearty. It’s served with a spicy, thin gravy called 'rassa' or 'tarri', which provides the signature heat. The dish is then assembled with an array of toppings: crunchy farsan, finely chopped raw onions, a sprinkle of fresh coriander, and a generous squeeze of lemon to cut through the richness. Served with soft, pillowy pav buns, this dish is a textural and flavourful explosion that provides the perfect warmth and comfort on a cool, damp monsoon morning.
Puttu and Kadala Curry from Kerala
From the lush, rain-soaked landscapes of Kerala comes a breakfast that is as comforting as it is iconic: Puttu and Kadala Curry. Puttu consists of steamed cylinders of ground rice layered with fresh, grated coconut, traditionally prepared in a special steamer that gives it its unique shape. The steaming process makes it light, soft, and easy to digest, which is ideal for the humid monsoon climate. It is paired with Kadala Curry, a fragrant and spicy gravy made with black chickpeas (kala chana) cooked in a roasted coconut masala. The warmth of the spicy curry against the soft, neutral taste of the puttu creates a soul-satisfying meal that has been a cherished monsoon breakfast in Malayali households for generations.
Moong Dal Cheela from North India
Light, nutritious, and incredibly versatile, the Moong Dal Cheela is a popular breakfast choice across North India, especially during the rainy season. Often described as a savoury pancake, the cheela is made from a batter of soaked and ground yellow moong lentils, mixed with herbs and spices like ginger, green chillies, and cumin. The batter is cooked on a hot griddle until it's delightfully crispy around the edges while remaining soft and spongy in the center. These protein-packed pancakes are easy on the stomach and provide sustained energy without feeling heavy. Often served with tangy green chutney or a sweet tamarind sauce, a plate of hot cheelas paired with a steaming cup of masala chai is the perfect simple pleasure for a rainy morning.
Hing Kachori with Aloo Sabzi from Rajasthan & UP
When the skies are overcast, there's a natural craving for something indulgent and fried, and Hing Kachori fits the bill perfectly. A beloved breakfast delicacy in parts of Rajasthan and Uttar Pradesh, these are deep-fried, flaky pastries filled with a savoury and aromatic stuffing. The filling is typically made from ground lentils, spiced generously with asafoetida (hing), which lends the kachori its distinctive, pungent flavour and aids digestion. The crispy exterior gives way to a soft, spicy interior, creating a delightful contrast. These kachoris are almost always served with a side of simple, tangy aloo ki sabzi (potato curry). This combination of a hot, crisp kachori and a comforting potato curry is a timeless monsoon indulgence.
Gobi Paratha from Punjab
A classic from the heart of Punjab, the Gobi Paratha is a staple breakfast that becomes even more appealing during the cool, rainy months. This unleavened whole wheat flatbread is stuffed with a flavourful mixture of finely grated cauliflower (gobi), fresh coriander, green chillies, and a blend of spices. The paratha is cooked on a hot tawa with ghee or butter until it's golden brown and crisp on the outside, while the cauliflower stuffing inside becomes tender and aromatic. The warmth of the paratha and the subtle spice of the filling offer a deep sense of comfort. Typically served with a dollop of white butter, a side of plain yogurt, or a tangy pickle, this hearty and wholesome breakfast is guaranteed to make any gloomy monsoon day feel a little brighter.
