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A rustic and hearty Gujarati one-pot meal made from whole wheat grains, slow-cooked in a tangy yogurt-based gravy with aromatic spices. This wholesome, porridge-like dish is incredibly comforting and nutritious, perfect for a satisfying lunch or dinner.
For 4 servings
Prepare the Wheat
Prepare the Yogurt Masala
Make the Tempering (Vaghar)
A rustic and hearty Gujarati one-pot meal made from whole wheat grains, slow-cooked in a tangy yogurt-based gravy with aromatic spices. This wholesome, porridge-like dish is incredibly comforting and nutritious, perfect for a satisfying lunch or dinner.
This gujarati recipe takes 50 minutes to prepare and yields 4 servings. At 281.12 calories per serving with 9.22g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Sauté and Add Yogurt
Pressure Cook the Aakhoi
Finish and Serve
Incorporate diced vegetables like carrots, peas, or potatoes along with the wheat grains before pressure cooking for a more wholesome meal. Adjust water and cooking time accordingly.
This recipe can also be made with broken wheat (dalia/fada) or barley. Note that cooking times will vary significantly; broken wheat will cook much faster.
For extra heat, add a slit green chili during tempering or a pinch of garam masala along with the other powdered spices.
Whole wheat grains are an excellent source of dietary fiber, which promotes digestive health, helps maintain stable blood sugar levels, and contributes to a feeling of fullness.
The use of curd (yogurt) provides beneficial probiotics that support a healthy gut microbiome, aiding in digestion and boosting immunity.
As a complex carbohydrate, whole wheat provides a slow and steady release of energy, keeping you energized for longer periods without causing sharp spikes in blood sugar.
One serving of Aakhoi (about 1.5 cups) contains approximately 350-400 calories, depending on the amount of ghee and type of yogurt used.
Yes, Aakhoi is very healthy. It's rich in dietary fiber from whole wheat, which aids digestion and provides sustained energy. The use of yogurt makes it a good source of probiotics and calcium.
Yes, you can cook it in a heavy-bottomed pot or Dutch oven. After adding the wheat and water, bring it to a boil, then cover and simmer on low heat for 45-60 minutes, or until the wheat is completely tender. You may need to add more hot water as it cooks.
To make it vegan, substitute the curd with a plant-based yogurt (like unsweetened cashew or coconut yogurt) and use oil instead of ghee. Ensure the plant-based yogurt has a tangy profile for best results.
Aakhoi is a complete one-pot meal and is best served hot on its own. You can also serve it with a side of papad, pickle, or a simple kachumber salad.
The key is to lower the heat to its minimum setting before adding the yogurt-spice mixture. Pour it in slowly while stirring continuously until it is well incorporated and gently heated through.
This recipe goes great with these complete meals
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