To make Chikkad Chole, start by washing and soaking Kabuli chole and chana dal for at least 8 hours. After soaking, strain and wash the chole. In a pressure cooker, combine the chole with potli spices, salt, and water, then cook for 6-8 whistles. Next, dry roast and grind the spices, and blend green chilies, coriander, mint, and ginger into a paste. Once the chole is soft, mash some of them, mix in the green paste and spices, and cook until creamy.

Yes, Chikkad Chole is completely vegan and vegetarian-friendly as it contains no animal products. It is made with plant-based ingredients like Kabuli chole, chana dal, and a variety of spices, making it a healthy option for those following a vegan or vegetarian diet.

If you don't have Kabuli chole, you can substitute it with other legumes like chickpeas or black-eyed peas. For spices, if you can't find black cardamom or mace flower, you can omit them or use a pinch of nutmeg for a similar flavor. Additionally, if you prefer a milder dish, you can reduce the amount of green chilies and red chili powder.

Leftover Chikkad Chole can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove or in the microwave. If you want to store it for a longer period, consider freezing it for up to 2 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

Chikkad Chole is traditionally served with Amritsari kulcha, which complements its rich flavors perfectly. You can also serve it with rice, naan, or roti. For a complete meal, consider adding a side of pickles or yogurt to balance the spices and enhance the overall dining experience.