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Ingredients
  • For the Dumplings:
  • 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
  • For the Vegetables:
  • 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
  • Indian chile or serrano
  • Kosher salt
  • Lime wedges, for serving
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