Book excerpt: Globally grain legumes are the second most important group of crops in the world. Together with cereals, they have been dominant staple for human food and animal feed. About one third of dietary protein and almost an equal amount of processed vegetable oils are estimated to come from grain legumes. In the world, total grain legume production exceeds 300 million tons (pulses 61.34 million tons, groundnut 35.50 million tons and soybean 203.16 million tons). They occupy 190 million ha of land (13% of the total land under cultivation). Among countries, India is the key player contributing to the global kitty. Approximately, 840 million people are undernourished mainly on account of inadequate intake of proteins, vitamins and minerals in their diets. Grain legumes provide micro-nutrients and dietary proteins that play essential role in human nutrition by complementing other foods that are primary source of carbohydrates. Legume seeds generally contain 20-25% proteins and significant amount of micronutrients. Combined consumption of cereals and legumes largely alleviate mutual deficiencies ensuring a balanced diet. Unfortunately, this is seldom the case as legume yields are generally low. Thus, increasing legume yields has important bearing on improving nutrition and health.