Black soybean has been cultivated for centuries by resource-poor communities in Asian countries for preparing ethno-dietary recipes, traditional medicine, and fodder. This invaluable legume not only offers diversity and resilience to cropping system but also exhibits adaptability to the challenging traditional farming systems in marginal environments. Owing to its rich nutrient content and the presence of various bioactive compounds, it offers health-boosting effects as well as exhibits its suitability for the development of functional foods and addressing malnutrition among impoverished rural communities. India is one of black soybean grower among Asian countries and presently, cultivation of this legume has remained confined to small-scale farming systems mainly as mixed crop in the Northwest Himalayan region and also in some parts of Central India. However, unlike its yellow counterpart, this crop has received limited attention in terms of focused research efforts and government policies, largely due to its perceived lack of competitiveness for production and utilization. Despite paucity of basic research on crucial aspects such as plant type improvement, yield enhancement, reduction of antinutritional factors, processing methods, and value addition tailored to meet consumer preferences, this legume has been largely neglected. Consequently, the diffusion of this crop beyond its niche area of cultivation has been constrained in the country.