Pulses, a group of legumes whose grains are used for food and/or feed, represent the third largest family of angiosperms. They have been cultivated since ancient times and are being consumed in various forms and, together with cereals, constitute a balanced diet. Pulses are an affordable source of protein, particularly for vegetarians and vegans. They are an inseparable part of sustainable agriculture, more so in the present-day climate change scenario contributing to all the three pillars of sustainability—environmental, social, and economic. This is attributed to their unique physiology and capacity of symbiotic association with the nitrogen-fixing bacteria, which enables them to contribute a major portion of bioavailable nitrogen in the environment. This leads to a lesser nitrogen burden for their own cultivation and for the subsequent crops. Additionally, pulses have low carbon and water footprints and help restore physiochemical properties of soil as well as microbial diversity for improving soil health. Despite their well-known benefits, the global agriculture remains predominantly cereal based, which has marginalized pulses’ cultivation and created several challenges for their cultivation. A multipronged approach involving newer research and technological inputs, awareness programs for farmers, and policy decisions is needed to address these challenges and bring pulses’ cultivation into mainstream, ensuring both self-sufficiency in cultivation and protein security for the population at large.