Also it looks so much like Quinoa the wonder grain (pseudo cereal rather)! 
The packet of the bajra in the super market actually made me squeal  in delight that finally I found Quinoa, but it was not to be ! I googled to find if quinoa was indeed bajra in disguise but could not find any satisfactory result ! But I am quite happy with this millet as it was really filling and can be cooked like the rice with adequate water. Upon cooking, the millet rose in volume to almost 3 times the original quantity. The millet also tastes good as porridge (konjee/kanjee). So here goes the recipe !

• Pearl Millet – 1 cup ,Water – as required
• Cucumber – 1 (small cubes)
• Onion – 1 (medium – finely chopped) – can also use scallions
• Coriander Leaves – a fistful (finely chopped)
• Mint – a few leaves (chopped)
• Lemon – 1 (zest of half a lemon and the juice of a whole lemon) – to taste
• Olive Oil – 1 to 2 tsp
• Salt N Pepper – to taste

• Pineapple – 1 cup (chopped to small pieces)
• Butter – 1 tbsp 
• Sugar – 1 tbsp – to taste
• Salt – to taste – did not add it – used salted butter
• Ginger – a small piece (peeled n grated)
• Cinnamon Powder – 1 tsp

Wash the millet well and pressure cook with adequate water. I liked the millets with a little bite to it, you can make them a little mushy if you want.

In a bowl add all the ingredients for the salad and season it with salt and pepper.Gently toss the mix so that the ingredients blend. 

I put the bowl in fridge for a while and in the meantime made the compote ready !

Compote is French for mixture and is basically a dessert made of whole pieces of fruit in sugar syrup. While the mix stews for some time over low heat, it is spiced with ground almonds/vanilla essence/candied nuts/cloves (SOURCE:WIKI)

The salad is ready to be eaten just like that and the compote can be savored a little later or enjoy the rush of flavours by mixing the salad with the compote !