For the Dumplings

For the Vegetables

Make the dumplings: In a large bowl, whisk the chickpea flour with the semolina, salt, sugar, turmeric, sesame seeds, baking soda, and garam masala. Add the fenugreek, oil, garlic, chile, and 7 tablespoons water, stir until a dough forms, and knead the dough in the bowl until smooth. Pinch off about 20 pingpong-ball-size pieces of dough, shape each into a 1-inch-long oval, transfer to a parchment paper—lined baking sheet, and refrigerate.
Pour oil to a depth of 2 inches in a 6-qt. Dutch oven, attach a deep-fry thermometer, and heat to 350°. Working in batches, fry the dumplings until golden brown, about 3 to 4 minutes. Using a slotted spoon, transfer the dumplings to paper towels to drain.
Make the vegetables: In a large saucepan, warm the oil over medium heat. Add the turmeric, ajwain seeds, and asafetida and cook, stirring, until fragrant, about 1 minute. Stir in both potatoes, cover the pan, and cook until almost tender, about 10 minutes. Add the cilantro, fava beans, edamame, peas, ¹⁄₂ cup coconut, the garam masala, garlic, ginger, sesame seeds, sugar, chiles, and 2 cups water, season with salt, and cook, stirring, until all the vegetables are tender, about 10 minutes.
Stir the dumplings into the pan and cook until warmed through, 6 to 8 minutes more. Remove the pan from the heat, sprinkle the stew with the remaining 2 tablespoons coconut, and serve with lime wedges.