Black-Eyed Pea Salad

1/2 teaspoon or store-bought
1 cup black-eyed peas (lobia), sorted and washed and soaked o...
1/4 teaspoon ground turmeric
J1 teaspoon salt, or to taste
1 large firm tomato, finely chopped
4 to 5 scallion, white parts only, minced
1 tablespoon peeled minced fresh ginger
1 tablespoon minced fresh mint leaves
1 fresh green chili pepper, such as serrano, minced with seeds
1 to 2 tablespoons fresh lime juice
1/2 cup plain yogurt (any kind), whisked until smooth
1 tablespoon peanut oil
1 teaspoon cumin seeds
1 tablespoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground black salt (optional)
1/2 teaspoon ground paprika
Several outer leaves of radicchio or butter lettuce, or about 3

1. Prepare the chaat masala. Then place the black-eyed peas and soaking water, turmeric, and salt in a medium nonstick saucepan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until all the water evaporates, leaving behind beans that are soft and tender but not broken, about 1 hour. (Add more water during cooking, if necessary.)

2. Transfer to a bowl and mix in the tomato, scallions, ginger, mint, green chili pepper, and lime juice. Let cool, then mix in the yogurt.

3. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin seeds; they should sizzle upon contact with the hot oil. Quickly add the coriander, ground cumin, black salt, and paprika, stir 30 seconds, and transfer to the black-eyed peas. Mix well. Present the salad in radicchio or butter lettuce cups, or mounded over a bed of shredded greens. Garnish with chaat masala, and serve at room temperature or chilled.