Take a heavy-bottomed pan and roast the parboiled rice for about 3-4 minutes on a low flame until it turns golden in colour. It’s important that the rice is roasted on a low flame. Once the rice turns nice and golden, remove it from heat and set aside to cool. Grind the cooled rice to a coarse powder. The texture should be like fine rava / semolina. Make sure to stop grinding when the consistency of the powder resembles a rava / semolina-like texture. Set aside.
Take a kadhai and add little oil. When the oil is hot, add the split urad dal, mustard seeds, red chillies, and sliced garlic. Saute for a few seconds so the mustard seeds crackle.
Add the onions and saute for a few minutes till the onions are soft.
Once the onions are soft, add the cleaned and washed moringa leaves. Saute for 2-3 minutes till the leaves wilt completely. Once the leaves are wilted, add the salt and the roasted powder. Cook for a few seconds. Do not cook for long after adding the roasted powder. The crunchy texture of the powder along with the greens tastes really good when served with rice.