Blackeyed Pea Dip

1 Tbs. canola or vegetable oil
1/4 tsp. cumin seeds
1 16-oz. can black-eyed peas, rinsed and drained,
or 1 1/2 cups frozen black-eyed peas, thawed
1 tsp. ground coriander
1/2 tsp. salt
1/4 tsp. ground turmeric
1/4 tsp. cayenne pepper, or to taste
2 tsp. lemon or lime juice
1/4 tsp. garam masala
1/2 cup finely chopped red onion
2 Tbs. chopped cilantro

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.