Gujarati Spring Vegetables with Chickpea and Fenugreek Dumplings

Ingredients

• 1 cup chickpea
• 1⁄4 cup fine semolina
• 2 tsp. kosher salt
• 2 tsp. sugar
• 1 tsp. ground turmeric
• 1 tsp. sesame seeds
• 1⁄4 tsp. baking soda
• 1⁄4 tsp. garam masala
• 1⁄2 cup fresh fenugreek leaves, minced (or 3 Tbsp. dried)
• 2 tbsp. vegetable oil, plus more for frying
• 1 tsp. minced garlic
• 1 tsp. minced small green
• Indian chile or serrano
• 6 tbsp. vegetable oil
• 2 tsp. ground turmeric
• 1 tsp. ajwain seeds
• 1⁄4 tsp. asafetida
• 4 small new potatoes, peeled and halved
• 1 sweet potato, peeled and cut into 1-inch chunks
• 2 cups packed cilantro leaves, roughly chopped
• 2 cups peeled fresh fava beans
• 1 cup peeled fresh edamame
• 1 cup peeled fresh (or frozen, thawed) peas
• 1⁄2 cup plus 2 Tbsp. finely grated fresh or frozen, thawed coconut
• 2 tbsp. garam masala
• 2 tbsp. minced garlic
• 2 tbsp. minced ginger
• 2 tbsp. sesame seeds
• 1 1⁄2 tbsp. sugar
• 1 tbsp. minced small green
• Kosher salt
• Lime wedges, for serving