Heat a large non-stick frying pan over medium-high heat for 2 minutes. Reduce the heat to medium, add the oil, and heat the oil for about 10 seconds. Add the onion, carrot, cumin seed, and mustard seed. Cook until the onion is softened, about 5 minutes. Add the ginger, garlic, turmeric, cauliflower, and peas; cook for 2 minutes. Add the drained rice, peas, lentils, salt, and 1 2/3 cups water. Bring to a boil, cover, reduce heat, and simmer until all the liquid is absorbed, 15-18 minutes. Remove the pan from the heat and let the rice sit for 5 minutes (don't remove the lid). Stir in the cilantro.