Heat the canola oil in a large saucepan with a tight-fitting lid and oven-safe handles.
Add the cumin seeds and stir until they sputter, flavoring the oil.
Add the rice and stir until the grains start to turn opaque.
Now add the water and salt and let it come to a boil.
Turn the heat to low and add the peas.
Cover the saucepan with tinfoil and place the lid over it, to ensure a tight seal.
Place the saucepan in a preheated 350-degree oven.
Remove from the oven after 20 minutes. Be very careful because the handles will be screaming hot. Do not open for at least 10 more minutes because the rice is continuing to cook in its steam at this point.
Meanwhile, in a small saucepan, heat 1 tsp of canola oil. Add the nuts and toss them about until they start to turn golden. Add the raisins, stir for about 30 seconds, and turn off the heat.
Pour the nuts and raisins into the rice pilaf and with a fork, fluff gently to mix.
Serve hot with the Dal.