I do use for Indian food , dals , garvy curries , chiken dishes , kheer , ghee etc .. Try to check mchilli.blogspot.com , it has some tips to help with slow cooking . You need some getting used to slow cooker and do some trails to adjust your recipes for your taste . But in general dals come out very well , I found chiken also great.
I tried to experiment with slow cooker and failed. I had no patience to wait for 6-8 hours for dal or curry. My cooking has to be completed within 2 hours max per day. I stick with my steel pressure pans/ cooker and steel rice cooker to get best outcome. I am also curious to know if this is being used frequently in indian cooking.
Yes , if we are at home and start slow cooker , we run out of patience quickly but Put stuff in it and go out for 3 , 4 hours , come back to a cooked chicken or dal, then you will feel the real use of it. My husband used to WFH some time ago and I used to start to office by 7 am. So a prep of 10 minutes in the morning would have a dal or some curry ready for my husband and kid by afternoon. Husband used to make rice , so it worked out well. But it will take some trying and tweaking of recipes to get good results.
I used to make Rajma and chole in it.....specially for parties.Prepare the masala ,put in the soaked rajma and let it cook for 5-6 hrs. One thing out of the way .
