Rinse the daal in cold water and soak it in cold water for 5 hours or over night.
In a medium saucepan boil the daal with 4 cups water for 5 minutes. When it starts to boil and the there is white form, drain the water, rinse it in cold water, add 4 cups of water and boil for about half an hour or until the daal is soft to the touch. Use a hand blender or a blender and puree the daal.Peel the onions and slice it thinly.
Dice the tomatoes.
In a large saucepan heat the oil, add the cumin seeds, black pepper, cloves, cardamom and cinnamon stick. Add the onions and fry them till they are transparent(about 5 mins) Add the diced tomatoes, dhana jeera, haldi, garlic, ginger and jalepino and cook stirring for about 5 minutes on medium heat.
Add the pureed daal and mix well. Cook stirring occasionally for 15 minutes.
Add the salt and lemon.
Rinse the eggplant and cut it into 2” x 1” strips. Add this to the daal.