Find two nesting containers that fit on top of each other.
Place the rice in the smaller container and rinse. Add 1 1/4 cups water, ghee, and salt and set aside.
In the larger container, place the rinsed chana dal, 2 1/2 cups water.
In the Instant Pot, place a trivet and then pour in 2 cups water. I had to take the trivet that comes with the Instant Pot and turn it upside down, so it wasn't so high.
Using either a silicone band or a foil sling, place the two containers on top of the trivet, with the dal below and the rice above. Cover the rice container loosely with aluminum foil and crimp the edges to lightly seal the rice.
Cook at high pressure for 6 minutes, and let it release pressure naturally.
Perfect rice, and chana ready to be cooked into something delicious.