Preheat oven to 200 deg C.
Mix together all the ingredients except the baking soda and the tempering.
Heat the oil in a saucepan. Add the tempering ingredients turn off when the mustard seeds begin to pop.
Add the tempering to the semolina mixture. Now add the baking soda. Pour the batter into a loaf pan and bake in the oven for 35-40 minutes.
Remove from oven and let it cool completely. Anjum suggests serving this with a green chutney