On the stovetop directly over a flame, or in a dry large frying pan over medium heat, warm the naan, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. If desired, cut or tear the naan in half.

• 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.

• Trim the root end from the bok choy; cut the bok choy in half lengthwise, then thinly slice crosswise.
• Trim the ends from the mango; cut away the peel, then cut the flesh away from the pit and thinly slice crosswise.
• Coarsely chop the cilantro for garnish.

In a large bowl, toss together the bok choy, mango, remaining lemon juice, and 2 teaspoons [4 tsp] oil. Season to taste with salt and pepper.

Transfer the mango salad and naan to individual plates. Spoon the black-eyed pea topping over the naan, garnish with the cilantro, and serve.