1. Dry roast the split moong dal. Traditionally whole moong was roasted and then crushed on a "daatem" to separate the shells. Add water to the split moong dal once it is roasted.

2. Also add in the thin coconut milk. Boil till the split moong dal is cooked completely.

3. Once the dal is cooked add in the thick coconut milk. Add in the jaggery.

4. Also add in the cardamom powder. Let the kann come to a boil. Then add in the salt in the end.

5. Mix well and turn the flame off. Serve hot. Note: to make coconut milk, grind the coconut with minimal water. Squeeze the coconut milk. This is the thick coconut milk. Add more water and grind the coconut again. This will be the thin coconut milk.