Are you looking for a unique and flavourful way to cook fresh green chickpeas? This Lapthapi Hirva Chana recipe is a hidden gem from Maharashtrian cuisine that transforms simple ingredients into a mouth-watering dish. “Lapthapi” refers to a semi-dry, luscious consistency that coats the chickpeas perfectly, making every bite delicious.
The secret lies in a special roasted coconut and garlic vatan (masala paste) that gives this green chickpea curry its distinct aroma and taste. Whether you pair it with Bajra Bhakri, Jowar Bhakri, or steamed rice, this dish is a comfort food classic. It’s healthy, protein-rich, and surprisingly easy to make. Follow this step-by-step guide to master this authentic Hirva Chana Masala in your own kitchen!
Also Read – Secret Hotel Style Matar Paneer Recipe | Easy Homemade Curry
Ingredients List:
- For the Secret Masala Paste (Vatan):
- Dry Coconut: A small piece (lightly roasted).
- Green Chillies: 2 (can be roasted for extra flavour).
- Fresh Coriander: A small bunch (use stalks for flavour).
- Garlic: 1 whole bulb (peeled).
- Ginger: 1-inch piece, roughly chopped.
- For the Curry:
- Fresh Green Chickpeas (Hirva Chana): 300g (shelled).
- Oil: 1-2 tbsp.
- Mustard Seeds (Rai/Mohri): 1 tsp.
- Cumin Seeds (Jeera): ½ tsp.
- Asafoetida (Hing): A pinch.
- Curry Leaves: 1 sprig.
- Onion: 1 medium, finely chopped.
- Tomato: 1 medium, chopped.
- Turmeric Powder: ½ tsp.
- Kanda Lasun Masala (or Red Chilli Powder): 1.5 tsp.
- Garam Masala: 1 tsp.
- Coriander-Cumin Powder (Dhane-Jeera Powder): 1 tsp.
- Salt: To taste.
- Warm Water: As required for gravy.
Also Read – Chana Dal Mirchi Fry: Spicy Maharashtrian Side Dish Recipe
Step-by-Step Instructions:
- Prepare the Secret Masala: In a mixer jar, add the dry coconut, green chillies, garlic, ginger, and coriander leaves. Grind without adding water to form a coarse, dry paste.
- Temper the Oil: Heat oil in a pan or kadhai. Add mustard seeds and let them splutter. Then add cumin seeds, a pinch of hing, and fresh curry leaves.
- Sauté Aromatics: Add the chopped onion and roast until it turns golden brown. Add turmeric powder and mix well.
- Cook the Masala: Add the prepared secret masala paste to the pan. Sauté on medium heat for about 2 minutes until the raw smell disappears.
- Add Tomatoes: Toss in the chopped tomatoes and cook until they soften and blend with the masala.
- Add Spices: Lower the flame. Add Kanda Lasun Masala (or chilli powder), garam masala, coriander-cumin powder, and salt. Sauté for 1-2 minutes until the oil starts to separate.
- Add Chickpeas: Add the fresh green chickpeas (Hirva Chana) to the pan. Mix well, coating them with the spices. Sauté for 1 minute on medium flame.
- Simmer: Add warm water (adjust amount for a semi-dry/lapthapi consistency). Cover the pan with a lid.
- Cook to Perfection: Let it simmer on a low flame for 15-20 minutes until the chickpeas are soft and cooked through.
- Serve: Your delicious Lapthapi Hirva Chana is ready!
Also Read – Easy Palak Pithle Recipe | Maharashtrian Spinach Curry
Cooking Tips for Better Results:
- Roast Ingredients: For a deeper flavour, lightly roast the garlic and green chillies on a tawa before grinding them into the paste.
- Don’t Over-water: This recipe is meant to be “Lapthapi” (semi-dry/saucy). Add water gradually so it doesn’t become a thin soup.
- Use Warm Water: Always add warm or hot water to the curry to maintain the cooking temperature and colour of the gravy.
- Freshness Matters: Use fresh, tender green chickpeas for the best texture. If they are mature/hard, they might take longer to cook.
Variations:
- Vegan Version: This recipe is naturally vegan! Just ensure you cook it in oil rather than ghee.
- Spicy Version: Increase the quantity of green chillies in the paste or add extra red chilli powder if you love heat.
- Green Peas Variation: Can’t find green chickpeas? You can use fresh Green Peas (Matar) as a substitute using the exact same masala base.
- Potato Twist: Add cubed potatoes along with the chickpeas for a hearty “Aloo Chana” style dish.
Serving Suggestions:
- Traditional Pairings: Best enjoyed with hot Bajra Bhakri or Jowar Bhakri.
- Bread: Goes great with Chapati or Paratha.
- Rice: Serve as a side dish with Steamed Rice and Dal, or mix it directly with plain rice (Masale Bhaat style).
Also Read – Masala Vangi Recipe: Easy Spicy Brinjal Curry (Lapthapi Style)
FAQs:
Q1: Can I use dried chickpeas instead of fresh ones?
Ans: Yes, but you must soak dried green chickpeas (Harbhara) overnight, and pressure cook them before adding them to the masala.
Q2: What is Kanda Lasun Masala?
Ans: It is a traditional Maharashtrian spice mix made of onion, garlic, and chilli. If you don’t have it, substitute with a mix of Red Chilli Powder and a little extra Garam Masala.
Q3: How long does this Lapthapi Hirva Chana recipe take to cook?
Ans: Prep takes about 10 minutes, and cooking takes 20 minutes. You can have the dish ready in 30 minutes.
Q4: Can I make this gravy thinner?
Ans: Yes, simply add more warm water if you prefer a curry consistency (rassa) over the semi-dry (lapthapi) texture.
Lapthapi Hirva Chana Recipe: Secret Green Chickpea Curry
Ingredients
For the Secret Masala Paste (Vatan):
- Dry Coconut: A small piece lightly roasted.
- Green Chillies: 2 can be roasted for extra flavour.
- Fresh Coriander: A small bunch use stalks for flavour.
- Garlic: 1 whole bulb peeled.
- Ginger: 1-inch piece roughly chopped.
For the Curry:
- Fresh Green Chickpeas Hirva Chana: 300g (shelled).
- Oil: 1-2 tbsp.
- Mustard Seeds Rai/Mohri: 1 tsp.
- Cumin Seeds Jeera: ½ tsp.
- Asafoetida Hing: A pinch.
- Curry Leaves: 1 sprig.
- Onion: 1 medium finely chopped.
- Tomato: 1 medium chopped.
- Turmeric Powder: ½ tsp.
- Kanda Lasun Masala or Red Chilli Powder: 1.5 tsp.
- Garam Masala: 1 tsp.
- Coriander-Cumin Powder Dhane-Jeera Powder: 1 tsp.
- Salt: To taste.
- Warm Water: As required for gravy.
Instructions
- Prepare the Secret Masala: In a mixer jar, add the dry coconut, green chillies, garlic, ginger, and coriander leaves. Grind without adding water to form a coarse, dry paste.
- Temper the Oil: Heat oil in a pan or kadhai. Add mustard seeds and let them splutter. Then add cumin seeds, a pinch of hing, and fresh curry leaves.
- Sauté Aromatics: Add the chopped onion and roast until it turns golden brown. Add turmeric powder and mix well.
- Cook the Masala: Add the prepared secret masala paste to the pan. Sauté on medium heat for about 2 minutes until the raw smell disappears.
- Add Tomatoes: Toss in the chopped tomatoes and cook until they soften and blend with the masala.
- Add Spices: Lower the flame. Add Kanda Lasun Masala (or chilli powder), garam masala, coriander-cumin powder, and salt. Sauté for 1-2 minutes until the oil starts to separate.
- Add Chickpeas: Add the fresh green chickpeas (Hirva Chana) to the pan. Mix well, coating them with the spices. Sauté for 1 minute on medium flame.
- Simmer: Add warm water (adjust amount for a semi-dry/lapthapi consistency). Cover the pan with a lid.
- Cook to Perfection: Let it simmer on a low flame for 15-20 minutes until the chickpeas are soft and cooked through.
- Serve: Your delicious Lapthapi Hirva Chana is ready!
