When everyone at a potluck party began eating this Indian snack like a dip, Gadia started serving it that way all the time. Try it with chips or fresh veggies.
Heat oil in skillet over medum-high heat. Add cumin, and cook 10 seconds. Stir in black-eyed peas, then add coriander, salt, turmeric, cayenne, and 1/2 cup water. Bring to a boil, reduce heat to medium-low, and cover. Simmer 10 minutes, or until water has been absorbed. Stir in lemon juice and garam masala. Transfer to serving dish, and garnish with red onion and cilantro.