we had such yummy vegies and daal, here's a very rough guide to what i did:
heat oil, gently fry 2 tspns cumin seeds and 2tspns black mustard seeds. add in a small amount chopped ginger and 1-2 garlic cloves
when just starting to stick add water - maybe around 3-4 cups - and 1 large tspn chicken (or vegie) stock concentrate
add around 1/2 - 2/3 cup red lentil
simmer until lentils are tender (around 20-25 mins). add around 1/4 cup coconut milk and cook another 5 mins before serving
heat oil, gently fry 1 chopped onion, approx 2 tspn aldi curry blend, 1 tspn turmeric (hmmm sure there was a third but can't remember it! i think maybe ground coriander? NOPE it was a tspn of caraway seeds! thanks clear marie :))
when it starts to stick add in a tin of tomatoes (or 3-4 fresh chopped tomatoes)
put in 1 chopped carrot, 1 green and 1 yellow capsicum (1" dice) and 1 tin drained chickpeas.
add a large tspnful chicken or vegie stock concentrate and a little water if needed
put a lid on an angle (to allow steam to escape) and cook on medium low heat until the vegies are just soft but still with some body and the sauce slightly thickened.
i think some tamarind would be nice in this too
serve with rice :)
PS: yes, you could easily do both of these in the thermomix too but i had started too late and needed to cook all 3 dishes at the same time