Soak rice and dal separately for at least ½hour. Drain and set aside until ready to use.
Heat 2tbsp ghee in a heavy bottomed pan or a pressure cooker; add the cumin seeds, cinnamon, cloves and peppercorns; saute till fragrant, about 30~60 seconds.
Add the onions and cook for 2~3 minutes. Add the ginger paste, garlic paste and green chilies; cook for another 1~2 minutes.; Add the potatoes and salt.
Add the rice, dal, turmeric and 3~3½cups of water and bring to a boil.
Cover and cook over medium heat till half done.
Stir in the eggplant and continue to cook over low heat till done. I cooked in my pressure cooker and I skipped the addition of eggplant and let the rice & dal cook for 2~3 whistles.