- Peel and finely chop enough shallots to measure ¼ cup [½ cup].
- Coarsely chop the mushrooms.
- Rinse the black-eyed peas.
- Zest and juice the lemon, keeping the zest and juice separate (the juice will be divided between the black-eyed pea topping and the salad).
In a large frying pan (or the same pan used for the naan) over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the shallots and mushrooms, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the garam masala spice blend and cook until fragrant, about 30 seconds.
Add the black-eyed peas, lemon zest, and half the lemon juice. Using a wooden spoon, mash about half the peas until a chunky paste forms and cook, stirring occasionally, until warmed through, 4 to 6 minutes. Remove from the heat, drizzle with 1 to 2 teaspoons oil, and season to taste with salt and pepper.
While the black-eyed pea topping cooks, prepare the remaining ingredients.