Wash the barnyard millet thoroughly and soak it in water for 2–3 hours.

Bring water to a boil in a pot and cook the soaked millet until soft but non-mushy. Drain excess water and let it cool.

In a blender jar, add coriander, mint, green chili, ginger, grated coconut, roasted cumin, black pepper, curd, lemon juice, and salt.

Blend into a smooth, creamy dressing. Set aside.

In a large mixing bowl, combine the boiled millet, boiled chickpeas, diced cucumber, pomegranate seeds, and roasted peanuts.

Pour the green yogurt dressing over the mixture.

Toss everything well until the salad is evenly coated.