Mung bean (vigna radiata) is grown mainly for its edible seeds, which are cooked, fermented, roasted, sprouted, or milled. In Pakistan mungbean seeds, like other pulses, are split in a mill, separated from the husk, and then cooked as dal. Mungbean also is used in making soups, Curries, noodles, bread, and Sweets, the seeds roasted with spices are also very popular. Mungbean is easily digestible and high in protein, which averages 22-24%.The leftover leaves, stalks and husks of the mungbean plants are used as fodder, and the whole plant can be ploughed under as green manure for soil improvement. Mung bean is one of the important kharif pulses of Pakistan. It is also grown during spring season mainly in southern Punjab and Sindh province. Punjab is the major mung bean growing province that alone accounted for 88% area and 85% of the total mung bean production. Cultivation is concentrated in the districts of Layyah, Bhakkar, Mianwali and Rawalpindi. It is mainly grown in Kharif season (July October). Although it grown in different crop rotations, about 75% Cultivation follows mung bean - wheat crop rotation. With the development of short duration and uniform maturing varieties, mung bean can be fitted in various cropping systems. Research activities on mung bean have been mainly focused on the development of high yielding varieties with wider adaptability, resistant to diseases like mung bean yellow mosaic virus (MYMV) and Cercospora leaf spot (CLS), early maturity and insensitivity to photo period.