Step 1: Prepare the Kidney Bean Curry Base

Heat 2 tablespoons of olive oil in a pan over high heat. Add 1 medium chopped onion, 1.5 tablespoons chopped garlic, 1 teaspoon chopped ginger, and 1 teaspoon salt. Stir well. Reduce heat to medium, cover the pan, and cook for 6-7 minutes until the onions are translucent and slightly golden. Remove lid, stir, and add 1/2 cup of boiling water. Cover again and cook until the water evaporates and the onions are well browned.

Step 2: Add Spices and Tomatoes to Curry

Reduce heat to low. Add 1/2 teaspoon ground turmeric powder, 1 teaspoon Kashmiri chili powder, 2 teaspoons ground coriander powder, 1/2 teaspoon ground cumin powder, and 1 teaspoon curry powder. Add 1 tablespoon tomato puree and 1 diced medium tomato. Stir everything together. Increase heat to high and cook for a few minutes, stirring continuously, to 'bhuna' (cook out) the spices. Add 1/2 cup of boiling water to prevent spices from burning. Cover the pan and simmer for 2 minutes on medium gas.

Step 3: Finish the Kidney Bean Curry

Remove lid, stir, and add 1 can of drained and washed kidney beans. Stir well. Increase heat to high, then add 2 cups of boiling water. Cover the pan and simmer for 15-20 minutes, stirring every 3-5 minutes, until the curry reaches a desired consistency. Once the curry has thickened, add 1 teaspoon of dried Kasoor Methi leaves. Turn off the gas.

Step 4: Prepare the Jasmine Rice

In a separate pan, heat 1 tablespoon of olive oil over high heat. Add 1 medium chopped onion, 1 teaspoon chopped ginger, 1 teaspoon chopped garlic, and 1/4 teaspoon salt. Stir well until the rawness of the ginger and garlic goes away. Add 1 cup of washed jasmine rice. Toast the rice in the fat for a couple of minutes on medium heat until it becomes slightly nutty. Crumble in 1 stock cube of your choice (vegetable stock cube if vegetarian) and stir. Add 2 cups of boiling water. Increase heat to high and stir until the liquid is absorbed by the rice. Cover the pan, reduce heat to very low, and cook for 12-15 minutes. Turn off the heat and let the rice rest, covered, for 10-15 minutes.

Step 5: Assemble the Rice Bowl

Serve the cooked jasmine rice in a bowl. Add a generous portion of the kidney bean curry next to the rice. Arrange 3 halved hard-boiled eggs on top of the rice and beans. Garnish with the remaining diced tomato and fresh coriander.

• Use olive oil for healthier cooking.

• Cook spices thoroughly to remove bitterness.

• Toast rice for a nutty flavor.

• Let rice rest after cooking for best texture.

• Use basmati rice instead of jasmine rice.

• Adjust spice levels to taste.

• Add fresh green chilies for extra heat.