I replace half the salt with MSG for all of my curries, something to try.

I've found that pureeing the veggies (onion, tomato, chili) can help thicken the sauce. The slower solution is to cook down the dal more, though that may be undesirable if you don't want them pasty. For chickpeas, smash a dozen or two and stir them into the masala.

"Fruity" could mean you didn't cook the tomatoes enough; the sweetness is tempered with umami with time. Cooking the tomatoes longer also releases the pectin, thickening the sauce. Too much of some of the sweeter spices like fennel, anise, cloves, or cardamom could be interpreted as fruity, though I'd say they're more of a flowery sweetness.

Also, add hing.

Do you use amchoor powder or tamarind?

Thanks. I think I'm just lucky with where my counter and ceiling light are positioned

Weird genetic quirks are like getting shafted by the mutant X gene. I have a photic sneeze reflex, which is the worst super power. Bright lights (Inc. the sun) make me sneeze... I'm still waiting for that acceptance letter Xavier

It doesnt taste like detergent for me I just don't like it. It's one of a very short list of tastes that just aren't for me. On the other hand I love coriander.

Speaking of, does coriander taste like detergent as well?

Thanks. It was, but I'm greedy and i never make enough

I like it spicier than the recipes say, but it won't blow your head off

It's probably my favourite dish, and difference between eating it out here and making it at home is night and day

It's a recipe from Vegan Richa's Indian Kitchen cookbook . She has a youtube channel and her website has similar recipes.

Yeah, everything I've done from this book is excellent. She's been putting up all these one pan baked versions, that, whilst not the same, are still delicious and soo easy