In a pan, add oil, mustard seeds, cumin seeds, hing, and garlic cloves. Sauté it.
Then add chopped onion, turmeric powder, and green chili slits. Sauté till onion is slightly transparent.
Now add besan and roast till it slightly changes its color and becomes aromatic.
add red chili powder and salt. mix well.
sprinkle ¼ cup of water and cover the pan for 2 minutes. mix well.
keep sprinkling water in batches until the mixture turns moist. I have sprinkled almost 1 cup of water in batches.
give a good mix making sure there are no lumps.
Now in a tadka pan, add 1 tbsp oil, mustard seeds, dry red chili and curry leaves. sauté it and add tempering into zunka.
lastly, add in coriander leaves and enjoy zunka with bhakri.