The history of raita as a side dish can be traced at least to the 12th century, when a form of it appears in the Manasollasa (1137 CE), suggesting that its roots lie in the medieval period; later evidence from the Ni‘matnāma around 1500 CE shows it more clearly as part of established courtly cuisine.
The original article that I saw was in Bon Appetit magazine
https://www.bonappetit.com/story/the-raita-formula
High heat works only if the system stays dry and uncrowded.
At 400°F:
This one required prep. It started with soaking a cup of beans that wouldn't fit into the proper container.
So cook 'em!
I had potatoes and celery. That's why there is celery this time. It's not really needed.
This won't be able to compare with the list that Seth once sent me, but this is a good start.
https://pairingplates.com/what-to-serve-with-dahl/
