**1. Introduction**

Organic agriculture comes from the conscious efforts of people who are inspired to create the best possible relationship between the earth and humans. Since its inception, the sphere surrounding organic farming has become much more complex. A major challenge of today's agriculture scenario is food contamination of unhealthy chemicals related to fertilizers, herbicides, and pesticides. Over the past two decades, the global community has also been sensitive to preserve the environment and food quality. Enthusiastic promoters of organic farming believe that it can meet these two requirements and become a comprehensive means of rural development. After nearly a century of development, organic farming has gained public acceptance and shows great commercial, social, and environmental promise. Although there has been a constant mindset from the very first days to the present day, the modern organic movement is completely different from its original form and based on environmental sustainability, as well as the founder's interest in healthy soil, healthy food, and healthy people. Organic farming is the best way to improve soil quality and the health of organisms. Today, the world recognizes the importance of quality food products that are not contaminated by synthetic materials, namely chemical fertilizers, pesticides and pesticides in agricultural production, and hormones and chemicals used in the livestock industry. Synthetic fertilizers and pesticides are not necessary to maintain a sufficient supply of nutritious food to feed the developing world population and worse, can lead to environmental degradation in general, and soil quality in particular. So manipulation of organic

farms with the utilization of natural resources is necessary for the form of sustainable management based on the agronomic alteration of present agriculture scenario. Legumes have good potential to diversify farming systems on organic farms. Introducing legumes into organic production systems add to improving soil fertility by fixing nitrogen and releasing phosphorus nutrients. Therefore, in legume rotation, the subsequent grain yield and the crude protein concentration in the seed may increase due to excess nitrogen provided by the previous legume. Legumes help in increasing organic matter and microbial biomass, soil activity, improve soil structure and water holding capacity while helping to reduce water erosion. Crop rotation plays an important role in organic farming, and rotations include legumes that allow for future production in the same land. The versatility of legumes allows them to be used in biological systems in different ways: crop rotation, intercropping, level cultivation, and cover crops. To reach the full yield potential of crops in organic production systems at all times, legumes must account for at least 30% of the total crop area [1]. The introduction of legumes into crop rotation is not a new concept, legumes such as peas and chickpeas were introduced into cereal-related crop rotation during the Harappan period of the chalcolithic period at the end of 3000 BC. The grain yield after legumes in the grain system is 30–35% higher than the grain in the crop chain. Legumes play a unique role in organic farming systems because of their deep root system, ability to fix nitrogen, and the ability to rotate and rotate systems. The choice of the utilization of grain legumes in organic farming increases day by day due to the increasing consumption of organic productions due to improvement in organic markets.
