Now-a-days the world agriculture is counteracting multiple challenges at the same time like: a) 70% more food for an additional 2.3 billion people by 2050; b) struggle with poverty and hunger; and c) adaption towards climate change. Legumes are economically important crops and rich source of nutritious food (for human), feed (for livestock), and raw materials (for industries). Additionally, legumes have symbiotic association with the nitrogen fixing Rhizobium present in the nodules hence; the plants do not require external nitrogen sources such as nitrogen fertilizers. However, legumes are highly salt-sensitive crops where overall plant growth and agricultural productivity is severely affected by salinity; one of the most atrocious environmental factors that create water-scarcity around the root zone due to high concentration of toxic ions (Na+ and Cl-) and also limit their geographical allocation. Therefore, it necessitate to enhance the productivity of the agronomically valuable food grain legumes to meet the nutritious food demands of the geometrically increasing population by exploiting scarce natural resources more efficiently.