It is a traditional dish or salad which is prepared on festival days and is served as a part of the meal.
- Split green gram dal - 1/4 cup
- Grated coconut - 2 tablespoons
- Green chillies - 2 nos (chopped finely)
- Salt to taste
- Half a lemon
- Oil - 1 teaspoon
- Mustard seeds - 1/2 teaspoon
- Few coriander leaves
Soak split green gram for 30 to 40 minutes.
Drain and remove in a bowl.
Add green chillies, grated coconut, salt, lemon juice and coriander leaves and mix well.
Heat oil in a tadka pan. Add mustard seeds and allow it to splutter. Add to the kosambari and serve.